Anhydrous Pumpkin Wotou

Anhydrous Pumpkin Wotou

1. I put the steamed pumpkin at room temperature and steamed it directly on the grate.

2. Add coarse cornmeal, fine cornmeal, the ratio of thickness is 2:1. (Inexperienced students should slowly add the amount of cornmeal, do not add water when it becomes hard.)

3. Grab the pumpkin and cornmeal together by hand.

4. Pumpkin is fused into cornmeal, and the softness is the feel of the earlobe. It doesn't have to be smooth, just leave it for 10 minutes.

5. Grab a handful of cornmeal and shape it into a ball.

6. First squeeze the corn dough with both hands to make it compact and easy to shape. Then in the process of squeezing, let the corn dough spin in the hands to take shape.

7. After the external modeling is completed, use the thumb of your right hand to slowly poke a round eye at the bottom of the corn ball, and rotate it to control the thickness of the inner wall of the head.

8. The embryo is finished.

9. I like steamed small wotou.

10. Spread the soaked cloth on the drawers, lay the nests neatly, and directly boil in cold water without waking up. After SAIC, change the high heat to medium high heat and steam for 20 minutes. After turning off the heat, let it sit for 3 minutes before uncovering the pot.

Tips:

1. It is best to use old pumpkins, which have high sweetness.
2. When steaming pumpkin, if it is steamed on a plate, the water in the plate is not required, which will reduce the concentration of pumpkin.
3. The softness and hardness of the dough is well controlled, and it is easy to shape without the aid of hand dipping in water.